Steamed salt-cured lamb ribs with swede mash (Pinnekjøtt)

1. Cut the salt-cured ribs into single ribs and soak them in plenty of cold water for 24-30 hours, changing the water 1-2 times.

2. Put birch twigs or a metal steaming rack in the bottom of a wide pot and pour in water so that it does not reach the rack.

3. Lay the ribs on the rack, cover and steam over low heat for 2.5-3 hours, topping up the water from time to time, until the meat falls off the bone.

4. Meanwhile peel and dice the swede, boil it in salted water for 25 minutes until soft, then drain.

5. Mash the swede until creamy with the butter, the warm milk and pepper.

6. Finally crisp the ribs under the grill for 5 minutes and serve with the swede mash and boiled potatoes.

Tip: Pinnekjøtt is the Christmas main course of western Norway; its name comes from "pinne", stick, because it is traditionally steamed on birch sticks. It is almost impossible to buy outside Norway, so use lamb rack instead: cut it into ribs, rub well with coarse salt, cure in the fridge for 2-3 days, soak for 2 hours and steam the same way. Parsnip works well instead of swede.